Poulet au Vin Blanc (Chicken in Vermouth)
Poulet au Vin Blanc (Chicken in Vermouth) might be a good recipe to expand your beverage recipe box. One serving contains 583 calories, 54g of protein, and 27g of fat. This recipe serves 4. For $3.87 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 21 person were glad they tried this recipe. This recipe from Amandas Cooking requires baby carrots, salt, bay leaf, and skinless boneless chicken thighs. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Poulet au Vin Blanc (Chicken in Vermouth) - Amanda's Cookin, Chicken in Riesling (Coq Au Vin Blanc), and Coq au Vin Blanc are very similar to this recipe.
Servings: 4
Ingredients:
10 baby carrots, sliced
6 slices smoked bacon, chopped
1 bay leaf
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
2 stalks celery, thickly sliced
2 cups chicken stock or broth, divided
1 teaspoon dried thyme
3 tablespoons flour
2 cloves garlic, minced
1 large onion, chopped
1/2 teaspoon salt
2 pounds skinless, boneless chicken thighs, trimmed of fat
1 cup vermouth
8 ounces white mushrooms, quartered
Equipment:
dutch oven
paper towels
frying pan
bowl
Cooking instruction summary:
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside. Drain all but 1 tablespoon of the fat from the pan.Add chicken pieces to the pan and cook until browned on all sides. Transfer to a plate.Reduce heat to medium and cook onions, carrots, garlic, celery thyme, salt and pepper, stirring, about 5 minutes. Add vermouth and 1 cup of the chicken broth and the bay leaf. Bring to a boil.Place flour in a small bowl. While stirring with a fork, slowly drizzle 1/4 cup of the reserved chicken broth into the flour. Stir with fork until smooth. Add the flour and broth mixture to the pan as well as the remaining chicken broth. Stir together. Bring to a boil, stirring until slightly thickened. Add chicken and any juices back to the pan. Reduce heat and simmer, partially covered, until chicken is just tender, about 45 minutes.Meanwhile, melt the butter in a large skillet over medium high heat. Cook the mushrooms, stirring constantly, until mushrooms are tender, about five minutes. Add mushrooms and reserved bacon to the chicken. Stir then simmer for 5 minutes before serving.
Step by step:
1. In a Dutch oven, cook bacon over medium heat until crisp.
2. Remove to paper towels to drain and set aside.
3. Drain all but 1 tablespoon of the fat from the pan.
4. Add chicken pieces to the pan and cook until browned on all sides.
5. Transfer to a plate.Reduce heat to medium and cook onions, carrots, garlic, celery thyme, salt and pepper, stirring, about 5 minutes.
6. Add vermouth and 1 cup of the chicken broth and the bay leaf. Bring to a boil.
7. Place flour in a small bowl. While stirring with a fork, slowly drizzle 1/4 cup of the reserved chicken broth into the flour. Stir with fork until smooth.
8. Add the flour and broth mixture to the pan as well as the remaining chicken broth. Stir together. Bring to a boil, stirring until slightly thickened.
9. Add chicken and any juices back to the pan. Reduce heat and simmer, partially covered, until chicken is just tender, about 45 minutes.Meanwhile, melt the butter in a large skillet over medium high heat. Cook the mushrooms, stirring constantly, until mushrooms are tender, about five minutes.
10. Add mushrooms and reserved bacon to the chicken. Stir then simmer for 5 minutes before serving.
Nutrition Information:
covered percent of daily need
